Nettle and potato soup

Ingredients for 4 servings:

• 1 handful of nettles, fresh young tips
• 500 g potatoes
• 1 large onion(s) or onion leeks
• 1 carrot(s)
• 1 tbsp flour (whole grain)
• 2 tbsp vegetable broth, granulated
• 3 tbsp sweet cream
• 1 ½ liters of water
• oil
• marjoram
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the potatoes. Clean and finely chop the carrot. Add both to the water along with the granulated vegetable stock and cook until soft. Peel and finely chop the onions, and fry in the oil. Then dust with flour to make an onion and flour roux. Slowly add the water and mix quickly to avoid clumping, then add to the pot with the potatoes. Now partially mash the potatoes and carrot with a masher and continue to simmer until the soup becomes creamy. Stir in the washed and finely chopped nettle tips and let it steep for about 15 minutes. Season with salt and marjoram. Add cream, if desired, and serve.